Beef Tongue Aspic
Beef tongue is a source of complete protein, iron, and vitamin B12, while gelatin gives the broth a firm, clear set. Slow cooking makes the meat tender, and chilling brings out its rich savory flavor.
Place the beef tongue (1000 g) in a pot, cover it with cold water, and bring it to a boil. Skim the foam and cook for about 30 minutes.
Transfer the tongue under cold running water, make shallow cuts, and remove the outer membrane.
Return the tongue to the pot and add the carrot (80 g), onion (100 g), celery root (100 g), table salt (5 g), and black pepper (1 g). Simmer over low heat for about 90 minutes until tender.
Remove and cool the tongue. Take the vegetables out of the broth, keep the carrot for decoration, and strain the broth.
Cover the gelatin (30 g) with cold water and leave it for 50 minutes. Warm it in a water bath until dissolved, without boiling.
Combine the gelatin with the warm strained broth. Slice the tongue, arrange it in a dish, add the carrot, and pour in the broth.
Chill the aspic until fully set and serve cold.
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